Baja-California Tacos Recipe | olivemagazine

fish tacos

450g skinless, boneless cod loin
cut into pieces
8 small corn tortillas
to serve coriander leaves
to serve hot sauce

PURPLE SLAW

1 small red cabbage
very finely shredded
sea salt
2 limes
juiced

AVOCADO CREMA

1 avocado
peeled, stoned and diced
4 tbsp half-fat crème fraîche
a handful coriander
1 lime
juiced

QUICK PICKLED CHILLIES

100ml  white wine vinegar
50g caster sugar
4 red chillies
sliced into rounds

BATTER MIX

100g plain flour
30g cornflour
plus extra to dust
1 tsp ground cumin
1 tsp hot smoked paprika
ice-cold soda water

Method

step 1
To make the slaw, put the cabbage in a large bowl. Sprinkle over 1 tsp sea salt then add the lime juice and toss. Leave for 20 minutes, tossing now and then.
step 2
To make the crema, put the avocado, crème fraîche, coriander and lime juice in a blender. Whizz, then add water to make a drizzlable sauce. Season with salt.
step 3
To make the pickled chillies, heat the vinegar, sugar and 100ml water in a pan. Add the chillies and simmer for 2 minutes. Pour into a bowl or clean jar and cool.
step 4
To batter the fish, mix the dry ingredients with ice-cold soda water to make a thick batter and season. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with cornflour then dip into the batter. Fry for 3-4 minutes until crisp.
step 5
Griddle the tortillas and keep warm in foil.
step 6
To assemble, add some slaw to each tortilla. Top with the fish, drizzle over the avocado crema and top with pickled chillies, coriander leaves and hot sauce, if you like.